German Malz Bier

Classification:lager, malz bier, extract

Source: Doug Roberts (dzzr@lanl.gov)
Issue #566, 1/16/91

A year or so ago I went to a party where the host had about 20 different
types of good beer. One was a German malz bier that was delicious! It
has a wonderful sweet, malty, full-bodied flavor. Working on the
assumption that its body is achieved with dextrin and crystal malt, I
cooked up this recipe. The intent is to have all or most of the dextrin
and caramelized maltose remain after fermentation for the malz taste and
body.